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Caring for Your Wusthof Knives
Posted by Kristin :-) on 6th Jan 2017
Between looking for great gifts and cooking for family over the holidays, Wusthof knives have been very popular this past few months (not that they are ever unpopular). One of the most common questions we get when customers are buying knives is "how should they be cared for?"
Wusthof has three basic care tips for their knives:
- It is best to clean your knives straight after you have used them.
- Wash them in warm water using a damp cloth and dishwashing soap.
- Dry them carefully.
Why high-quality knives do not belong in the dishwasher:
- Knives and cutlery are put in a basket. During the washing cycle, the blades can rub against one another or against other objects and this can damage them.
- With their sharp blades, the knives can damage the plastic coating on the cutlery basket. This can lead to the formation of rust.
- If the dishwasher is not switched on straight away, food remains (spices, sauces, juices) can damage the blades. Spots can form and the blades can even be damaged (corrosion).
- It is important to use the correct amount of detergent and rinse aid. If you do not use the correct amounts, rust particles or localised corrosion can quickly appear. In most cases, these spots can easily be removed using a standard steel cleaning fluid.
- Knife blocks: Your knives are well protected and always close at hand. Knife blocks are also eye-catching and appealing in every kitchen. Wusthof knife blocks are available in various styles, colors and shapes.
- Magnetic holders: Two extra-strong magnets hold your knives safely in place and save space. Your knives are always within easy reach. Magnetic holders are available in wood, plastic or aluminum versions.
- Special cases and space-saving rolls: These are ideal if you often want to take your knives out with you. They are used by professional chefs for storing their knives safety and easily.
You should hone your knives after every use, or couple of
uses, but only sharpen your knives once every year or two. This is
because sharpening your knife actually takes some steel off the blade of